Go Back
–+ servings

Irresistible Creamy Beet & Chickpea Coconut Curry Bliss

Indulge in this Irresistible Creamy Beet & Chickpea Coconut Curry packed with vibrant flavors and comforting goodness.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 3 cups Beets peeled and diced
  • 2 cups Chickpeas cooked or canned
  • 1 can Coconut Milk full-fat recommended
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger minced
  • 2 tbsp Curry Powder adjust to taste
  • 2 cups Vegetable Broth homemade preferred
For Serving
  • 1/2 cup Fresh Herbs like cilantro for garnish
  • 2 cups Rice or Quinoa for serving

Equipment

  • Pot
  • Knife
  • Cutting board

Method
 

Preparation
  1. Begin by peeling and dicing the beets into bite-sized pieces. Rinse the chickpeas under cold water, and mince the garlic and ginger finely.
  2. Heat a splash of oil in a pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant.
  3. Toss in the minced garlic and ginger, cooking for an additional minute.
  4. Stir in the diced beets along with the curry powder, ensuring they are evenly coated.
  5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
  6. Gently fold in the chickpeas, cover the pot, and let it all cook for about 20 minutes.
  7. Once ready, garnish with fresh herbs and serve hot over rice or with naan.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Optional: Add a squeeze of lime juice for a bright finish. Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!